Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
program for predicting water activity in multicomponent foods.
Revista Espanola De Ciencia Y Tecnologia De Alimentos 34:427-
440.
Vos, P.T., and T.P. Labuza. 1974. Technique for measurements of
water activity in the high aw range. J. Agric. Food Chem. 22:326-
327.
Voysey, P. 1993. An evaluation of the AquaLab CX-2 system for
measuring water activity. F. M. B. R. A. Digest No. 124 24-25.
Sécurité alimentaire et Microbiologie
Bei, Z.H., and R.-M.J. Nout. 2000. Effects of temperature, water
activity and gas atmosphere on mycelial growth of tempe fungi
Rhizopus microsporus var. microcporus and R. microsporus var.
oligosporus. World Journal of Microbiology and Biotechnology
16:853-858.
Beuchat, L.R. 1981. Microbial stability as affected by water
activity. Cereal Foods World 26:345-349.
Brandt, L. 1996. Bound for success. Controlling water activity
gives technologists the edge in developing safe, shelf-stable foods.
Food Formulating 2:41-48.
Chirife, J., and M.P. Buera. 1994. Water activity, glass transition
and microbial stability in concentrated/semimoist food systems.
Journal of Food Science 59:921-927.
Chirife, J., and M.P. Buera. 1995. A critical review of some non-
equilibrium situations and glass transitions on water activity values
of foods in the microbiological growth range. Journal of Food
Engineering 25:531-552.
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Publicité
Table des Matières
